fig and honey custard tartlets 

Source: Dietitians Association of Australia

Number of serves: Four


Shortcrust pastry

½ cup rice flour

1 cup almond meal

1 free-range egg

2 tbsp olive oil (any oil will work)

1 tbsp honey



2 free-range eggs

½ cup milk or cream

1 tbsp vanilla essence

2 tbsp honey

2 fresh figs, sliced

Nutrition Information (per serve)

Energy 1913 kJ (457 calories)

Protein 12 gm

Total fat 27 gm

Carbohydrates 40 gm

Saturated fat 4 gm

Sugars 23 gm

Dietary fibre 3.5 gm

Sodium 66 mg


Pre-heat oven to 180°C fan forced. Using a food processor, combine rice flour, almond meal, egg, honey and oil. Blitz until the mixture comes to a ball.

Divide pastry into four portions, rolling out each to a thickness of 1 cm.

Transfer pastry into tart tins pressing into edges and trimming excess pastry hanging over the edges. Bake in pre-heated oven for 10 minutes.

To make custard, combine eggs, milk, vanilla and honey in a mixing bowl and whisk until well combined.

Remove tart shells from oven. Evenly divide custard mixture into shells and gently float fig slices on top of custard filling.

Place tarts back into the oven to bake for a further 30–40 minutes or until custard has set. Allow to cool slightly, drizzle with honey and serve with natural or Greek yoghurt.